Mar 27, 2012

Palak Paneer ( Step by Step)

Usually I am not a big fan of Paneer recipes, as Paneer (Cottage Cheese), tastes bland by itself and I used to think it is fatty. But recently when i came to know about the nutritional values that it has, it is not only a good fat but also is a good protein source for vegetarians. When I was a kid Whenever we go out for dinner, My mom used to always order Pulkas along with the Palak Paneer as she is a vegetarian. I haven't realized the greatness of this combination until I have mastered this signature recipe and making it quite frequently. This rich creamy spinach gravy is not spicy but flavorful, and when the paneer gets simmered in this, it tastes Exotic and not bland. Here are the Step-by-Step instructions to make it easier for you, Enjoy!

and let it simmer by cooking it on low heat. so that all the flavors and spices will sink in.

Taste and adjust all the seasonings and now add the paneer cubes.

Now simmer for few minutes and let paneer get coated with all these spices.

Ta da! your restaurant stylish (or even better than restaurant) Palak Panner is ready now. Transfer this into a bowl and garnish it with red onions.

Serve with Chapathi/Roti/Pulka and now dig in. To accompany this creamy taste you can add sliced red onion rings sprinkled with lime juice on top.

Tips:

Cooking the spinach gravy on low will add good taste to this dish.

At the end you can add some fresh cream for creamy taste.

go moderate with your salt, as spinach is already salty by nature.

Boiling the spinach with out the lid will make to retain it's green color. That is the reason for this beautiful and vibrant green color. If you over cook or close the lid, your spinach will lose color and it may turn into little black in the gravy.